Discover Which beer has less than 20 ppm gluten? A Guide to Gluten-Free Brewing

November 11, 2025 •

3 min read

Approximately 1% of the population has celiac disease, and many more have non-celiac gluten sensitivity, making the need for low-gluten products a growing market. Finding out which beer has less than 20 ppm gluten? requires careful label reading and an understanding of brewing processes, as not all 'gluten-reduced' beers are safe for everyone.

Quick Summary

This guide explains the difference between naturally gluten-free beers and gluten-reduced versions that contain less than 20 ppm. It identifies safe brands, clarifies labeling nuances, and highlights alternative beverages crucial for making informed dietary decisions.

Key Points

The 20 ppm Rule: Products labeled "gluten-free" must contain less than 20 parts per million of gluten, a standard set by the FDA and other international bodies.
Understand the Brewing Method: Look for beers made with naturally gluten-free grains like sorghum or millet, rather than traditional barley-based beers.
Dedicated Facilities are Safest: For those with celiac disease, choosing beers from breweries with 100% gluten-free facilities is the most reliable way to avoid cross-contamination.
Avoid Gluten-Removed Beers (Celiacs): Beers labeled "gluten-removed" or "crafted to remove gluten" are not recommended for celiacs, as testing is not foolproof and residual gluten fragments may remain.
Always Check the Label: Read packaging carefully for explicit "gluten-free" statements and inspect the ingredients list for sources of gluten or allergen warnings.
Consider Alternatives: Safe and widely available alternatives to traditional beer include hard ciders, seltzers, and wine.
Risk Varies: While some conventional lagers may test low in gluten due to processing, they are not certified gluten-free and pose a higher risk than dedicated alternatives.

The rise of gluten-free diets has made headlines, driven by medical necessity for conditions like celiac disease and personal health choices. For beer lovers who must avoid or limit gluten, navigating the beer aisle can be a challenge. The key to finding a safe brew lies in understanding what "gluten-free" and "gluten-removed" actually mean under the FDA's strict labeling guidelines.

The Crucial 20 ppm Standard

In the U.S., Canada, and many European nations, a food or beverage can be labeled "gluten-free" only if it contains less than 20 parts per million (ppm) of gluten. This threshold was established because it is the lowest level that can be reliably detected with current scientific testing methods and is considered safe for the vast majority of people with celiac disease. However, it's important to recognize that a product achieving this standard doesn't always guarantee complete safety, especially in the context of fermented beverages like beer.

Naturally Gluten-Free Beers: The Safest Choice

These beers are produced using grains that are naturally free of gluten, such as sorghum, millet, rice, buckwheat, and corn. For individuals with celiac disease or high gluten sensitivity, these are the safest options. Many of these are brewed in dedicated gluten-free facilities, eliminating the risk of cross-contamination from gluten-containing ingredients. Some popular naturally gluten-free beer brands include Redbridge Lager, Glutenberg, Ghostfish Brewing Company, Aurochs Brewing Company, and Holidaily Brewing Company.

The Ambiguity of Gluten-Removed Beer

Gluten-removed beers start with traditional gluten-containing grains like barley but use an enzyme to break down gluten proteins. While these often test below the 20 ppm limit, they are generally not recommended for those with celiac disease or high sensitivity due to unreliable testing methods for fermented products and the potential for residual gluten fragments. Omission Brewing and Stone Delicious IPA are examples of gluten-removed beers. Some light lagers like Corona and Heineken may also test low but contain barley and are not certified gluten-free.

Comparing Gluten-Free and Gluten-Removed Beer


Feature	Naturally Gluten-Free Beer	Gluten-Removed Beer
Ingredients	Naturally gluten-free grains (sorghum, millet, rice, buckwheat)	Traditional gluten-containing grains (barley, wheat)
Process	Standard brewing process, often in dedicated facilities	Standard process plus a gluten-degrading enzyme treatment
Labeling	"Gluten-Free" or a specific certification mark	"Crafted to remove gluten" or similar phrase
Safety for Celiacs	Generally considered safe, especially from dedicated breweries	Not recommended. Residual fragments pose a risk
Cross-Contamination	Low risk, especially in dedicated facilities	High potential for cross-contamination

Reading Labels and Making a Safe Choice

Always check beer labels for explicit "gluten-free" labeling and review the ingredients list. Avoid products listing barley or wheat if you have celiac disease or high sensitivity, even if they claim low gluten levels. Choosing brands from dedicated gluten-free facilities offers the highest level of safety.

Alternatives to Beer for Gluten-Free Diets

Safe alternatives to traditional beer include hard ciders, hard seltzers, and wine, which are naturally gluten-free. Pure distilled liquors are also generally safe, though flavored versions require checking for gluten additives.

Conclusion: Prioritize Safety Over Risk

Knowing which beer has less than 20 ppm gluten is crucial, but understanding the brewing process is key. For those with celiac disease or high sensitivity, prioritizing naturally gluten-free beers from dedicated breweries is the safest approach. Gluten-removed beers, despite testing below 20 ppm, carry a potential risk due to unreliable testing methods for fermented drinks and the possibility of residual gluten fragments. By being informed and carefully reading labels, you can confidently choose beverages that align with your dietary needs.

Visit the Celiac Disease Foundation for more information on managing a gluten-free lifestyle.

Frequently Asked Questions

Gluten-free beer is made from naturally gluten-free ingredients like sorghum or millet, ensuring no gluten from the start. Gluten-removed beer uses traditional barley but is treated with an enzyme to break down gluten proteins, which is less safe for those with celiac disease.

Omission is a gluten-removed beer, not a naturally gluten-free one. It is not recommended for individuals with celiac disease, as the enzyme process does not guarantee the complete elimination of all harmful gluten fragments.

No, beers like Corona, Bud Light, and Heineken are made with barley and are not gluten-free. Although some testing has shown their gluten content to be low, they contain gluten-containing ingredients and are not safe for those with celiac disease.

For maximum safety, individuals with celiac disease should stick to certified, naturally gluten-free beers, especially those from dedicated facilities. The 20 ppm standard for gluten-removed beers is based on a test that may not be reliable for fermented products, leaving a risk of adverse reaction.

When ordering at a bar or restaurant, it's best to ask the staff for bottled or canned gluten-free options and check the label yourself. Many keg or pump clips do not indicate gluten status.

Naturally gluten-free alternatives include most hard ciders, hard seltzers, and wine. Pure distilled liquors are also typically gluten-free. Always confirm there are no gluten-containing additives.

The fermentation process breaks down gluten into smaller fragments that are harder to detect with standard testing methods. The R5 ELISA test, while effective for raw materials, is less reliable for fermented products like beer, making confirmation of low gluten levels challenging.